For me, ruddy Chinese chile oil is a must-have staple to unleash fire on many dishes. Blank Slate Kitchen in Brooklyn has just introduced an uncommon version made with Sichuan peppercorns, which contribute the intriguingly numbing heat of that spice. Drizzle it on noodles, rub it on shrimp or fish, or brush it on sliders: Blank Slate Kitchen Szechuan Chili Oil, $12.50 for eight ounces, blankslatekitchen.com.
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